Toxicological aspects of interesterified fat: Brain damages in rats
| Autor: | Karine Roversi, Tatiana Emanuelli, Lívia Ferraz D’avila, Laura Hautrive Milanesi, Verônica Tironi Dias, H. Luana Maurer, Luciana Taschetto Vey, Marilise Escobar Burger, Fabíola Trevizol |
|---|---|
| Rok vydání: | 2017 |
| Předmět: |
0301 basic medicine
medicine.medical_specialty Trans fat Memory Long-Term Docosahexaenoic Acids Interesterified fat Linoleic acid Hippocampus Toxicology medicine.disease_cause Risk Assessment Linoleic Acid Protein Carbonylation 03 medical and health sciences chemistry.chemical_compound 0302 clinical medicine Internal medicine medicine Animals Receptor trkB Protein Precursors Rats Wistar Triglycerides Brain-derived neurotrophic factor Memory Disorders Behavior Animal biology Brain-Derived Neurotrophic Factor Recognition Psychology General Medicine Protein-Tyrosine Kinases Catalase Dietary Fats Oxidative Stress Memory Short-Term 030104 developmental biology Endocrinology chemistry Biochemistry Docosahexaenoic acid biology.protein Female 030217 neurology & neurosurgery Oxidative stress |
| Zdroj: | Toxicology Letters. 276:122-128 |
| ISSN: | 0378-4274 |
| DOI: | 10.1016/j.toxlet.2017.05.020 |
| Popis: | In recent years, interesterified fat (IF) has been used to replace hydrogenated vegetable fat (HVF), rich in trans isomers, being found in processed foods. Studies involving IF have shown deleterious influences on the metabolic system, similarly to HVF, whereas no studies regarding its influence on the central nervous system (CNS) were performed. Rats from first generation born and maintained under supplementation (3g/Kg, p.o.) of soybean-oil or IF until adulthood were assessed on memory, biochemical and molecular markers in the hippocampus. IF group showed higher saturated fatty acids and linoleic acid and lower docosahexaenoic acid incorporation in the hippocampus. In addition, IF supplementation impaired short and long-term memory, which were related to increased reactive species generation and protein carbonyl levels, decreased catalase activity, BDNF and TrkB levels in the hippocampus. To the best of our knowledge, this is the first study to show that lifelong IF consumption may be related to brain oxidative damage, memory impairments and neurotrophins modifications, which collectively may be present indifferent neurological disorders. In fact, the use of IF in foods was intended to avoid damage from HVF consumption; however this substitute should be urgently reviewed, since this fat can be as harmful as trans fat. |
| Databáze: | OpenAIRE |
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